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Easy Stuffed Peppers

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner
Easy Stuffed Peppers
Ingredients
  • 2 large red bell peppers, halved and seeded
  • 1 (8 ounce) can stewed tomatoes, with liquid
  • 1/3 cup quick-cooking brown rice
  • 2 tablespoons hot water
  • 1/2 (15 ounce) can kidney beans, drained and rinsed
  • 1/2 cup frozen corn kernels, thawed and drained
  • 2 green onions, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
Instructions
1
Place pepper halves in a square glass baking dish, ensuring they fit snugly. Cover the dish with plastic wrap and create a few small openings for steam release. Microwave on high until tender, approximately 4 minutes. Set aside.
2
Combine tomatoes with their juice, rice, and hot water in a medium-sized microwave-safe container. Cover the container with plastic wrap. Microwave on high until rice is tender, around 4 minutes.
3
Carefully remove the plastic wrap to avoid any mess. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the container with plastic wrap. Microwave on high until heated through, roughly 3 minutes.
4
Spoon hot tomato mixture into pepper halves, distributing it evenly. Cover the dish with plastic wrap and create a few small openings for steam release. Microwave on high for 4 minutes.
5
Remove the plastic wrap, taking care not to spill any contents. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow the mixture to stand for a short time, until the cheese is melted, approximately 1-2 minutes.